Smoked up 8lbs of cheese

[ksblazer]

Just did up 8lbs of cheese and have it resting on the counter.

2lbs Mozzarella
2lbs Hot Buffalo Cheddar
4lbs Extra Sharp Cheddar

Will vacuum seal it up tomorrow and give it 90 days before trying.

 

[Colin1230]

Wow, nice color. How long did you have smoke on it? Looks like a really good batch.

 

[ksblazer]

Wow, nice color. How long did you have smoke on it? Looks like a really good batch.

Thanks

I smoked it for about 3 and a half hours with cherry wood.

 

[Steve H]

90 days huh? Good luck with that! Great looking cheese. Nice color on them.

 

[smokerjim]

Looks excellant! Never had Buffalo cheddar will be looking for some of that.

 

[Steve H]

Looks excellant! Never had Buffalo cheddar will be looking for some of that.

I've had buffalo cheddar before and it's great. I bet smoked it's over the top!

 

[Brokenhandle]

Nice looking cheese! And 90 days wouldn't work for me either... unless I still had other smoked cheese to eat

Ryan

 

[smokerjim]

I've had buffalo cheddar before and it's great. I bet smoked it's over the top!

I will definitely be looking for some

 

[ksblazer]

90 days huh? Good luck with that! Great looking cheese. Nice color on them.

Nice looking cheese! And 90 days wouldn't work for me either... unless I still had other smoked cheese to eat

Ryan

I got a good 4lbs or so, to hold me over for those 90 day's.

 

[ksblazer]

I've had buffalo cheddar before and it's great. I bet smoked it's over the top!

I've tried it before, but never smoked.

But after I had it, I knew I wanted to try smoking up some.

 

[ksblazer]

Here is the brand of Buffalo hot wing cheese that I smoked up. But mine came. In 8 ounce rectangles without the wax on them.

The rectangles are about the perfect size for smoking. I cut them in half for this smoke. But if I like it. I may do a mix of full 8oz and a few cut in half.

 

[Steve H]

View attachment 486056

Here is the brand of Buffalo hot wing cheese that I smoked up. But mine came. In 8 ounce rectangles without the wax on them.

The rectangles are about the perfect size for smoking. I cut them in half for this smoke. But if I like it. I may do a mix of full 8oz and a few cut in half.

Yancey makes some good cheese. Their cheese curds are about the best I've had since heluva good moved from NY.

 

[Steve H]

View attachment 486056

Here is the brand of Buffalo hot wing cheese that I smoked up. But mine came. In 8 ounce rectangles without the wax on them.

The rectangles are about the perfect size for smoking. I cut them in half for this smoke. But if I like it. I may do a mix of full 8oz and a few cut in half.

I just noticed where you're from. Good to hear Yancey's is over your way.

 

[ksblazer]

Did my final cheese smoke of the year most likely.

2 1\4 lb of Gouda
2lb of Vermont extra sharp cheddar
1 1\2 lb of Yancey Fancy steakhouse onion cheddar

 

[SmokeyLee15]

90 days, is that do let the smoke creep all the way through? Is it needed to let the cheese rest before eating it? New to this cheese smoking world. Thanks.

 

[ksblazer]

I do this to mellow out the strong smoke flavor that is in the cheese right after you smoke it.

I know some people on this forum don't smoke their cheese as long as I do. So it won't need to rest as long before you can eat it.

I'm not sure how to post the direct link on this site from my phone.

But there is a really good thread called. Mr T's "Smoked Cheese From Go To Show" w/ Q- View

check it out. He tell's you pretty much everything you need to know. Step by step and a lot of other great info as well.